Thursday, May 6, 2010

Pumpkin Soup with Savoury Muffins

Now that the weather is getting cooler we have been eating lots of soup which I love. One of the regular soups I make is a very easy & delicious pumpkin & chickpea soup. You must add the fennel seeds, they add heaps of flavour & make the soup so much more delicious!

I decided to make some savoury muffins to eat with the soup which were also really good.

2 cups self-raising flour

1 teaspoon baking powder

pinch salt

1 small zucchini, grated

1 small carrot, grated

2 vegie sausages

1 cup grated cheezly

egg replacer equivalent to 2 eggs

3/4 cup soy milk

75ml canola oil

Preheat oven to 200°C. Lightly grease a muffin pan or fill holes with muffin liners if you are so inclined.

Mix flour, baking powder and salt in a large bowl. Place zucchini and carrot in a large sheet of paper towel. Squeeze out excess moisture. Add vegetables, sausage and 1/2 cup cheese to flour. Stir to combine.
Whisk egg replacer mix, milk and butter in a jug. Add to dry ingredients. Using a large metal spoon, stir until just combined. Two-thirds fill muffin holes with mixture. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack to cool.

I put them in uncooked. The original recipe that I very loosely based the muffins on had salami in it & I bought these veg sausages from an asian supermarket which are kind of chorizo style so I thought they would work well in place of the salami.

Where was this soup recipe when I was doing a very strict elimination diet cutting out most veggies, virtually all sources of protein but chickpeas and almost all spices but fennel? (Ok, it didn't last for long, fortunately, but it _felt_ long!)

I've seen tons of different mock meats in Asian supermarkets, never sausages though...